Drink in Focus: Earl Grey Caviar Martini at Quinary

“When we first opened Quinary, our mission was to introduce what we term ‘multisensory mixology’ – a concept that was uncommon in Hong Kong at the time,” explains founder Antonio Lai, referring to the now common use of laboratory equipment in modern cocktail bars. “We anticipated the Earl Grey Caviar Martini would be well received upon launch, but the fact that it remains a Quinary staple today? Not quite to that extent!”

Anyone who has visited Quinary over the years will be familiar with the cocktail’s maximalist silhouette – a wide martini glass “garnished” with Earl Grey reverse-spherified “caviar” and a towering column of foam. Lai designed the drink for its combination of visual spectacle and the playful surprise when biting into the caviar – all focused around the delicate flavours and aroma of aromatic Earl Grey tea. “When you experience all these elements together, they create a richly layered mouthfeel that makes you fall in love,” he says.

When considering the lasting appeal of his creation, Lai reasons, “When people visit a cocktail bar, they often hold a checklist in their mind – a drink that’s unique, delicious, Instagram-worthy, and fun. And I guess our Earl Grey Caviar Martini ticks all the boxes.”

“The classic martini is a relatively strong cocktail, and I wanted to make it more approachable,” he explains. “One way to achieve this is by adding some citrusy and fruity notes to temper the taste of alcohol. I’ve experimented with multiple combinations, and it occurred to me that Earl Grey tea itself possesses pungent scents of lemon and bergamot.”

The drink is batched daily to maintain freshness, and in three parts. The core cocktail comprises vodka, Cointreau, elderflower syrup, lemon and apple juices, and cucumber. The caviar is built separately in a bath of dissolved algin powder, whilst lecite powder is heavily used in preparing the Earl Grey foam base before it is whipped up during service.